Pan-Fried Lemon Garlic Chicken Breast

By Rena |

This healthy Pan-fried Lemon garlic chicken breast recipe is juicy, tender, easy to make, and served over cauliflower rice. Enjoy this low-carb chicken dinner recipe served in just under 30 minutes.

top view sliced chicken breast served over cauliflower rice in an orange skillet

Eating healthy shouldn’t be boring. Cutting down on carbs is the first thing that comes to mind when it comes to planning to eat healthier. This Pan-fried lemon garlic chicken breast is a low-carb perfection made in one pan. Chicken breast seasoning with lemon pepper seasoning, pan-fried on a skillet until tender and juicy, then served over homemade lemon garlic cauliflower rice. The perfect way to add more protein and fiber to your diet without skimping out on taste. Easy to make and ready in just 30 minutes.

Why you will love this lemon garlic chicken breast recipe

  • Low carb and keto-friendly: This pan-friend chicken breast recipe is low in carbs and good for those who are on a keto-diet. *
  • Easy and quick: Easy to make chicken breast recipe that will only take 30 minutes of your time.
  • Hassle free and nutritious: A meal thats made in one-pan and hassle free. Loaded with lean protein and fiber.
close up sliced chicken breast over cauliflower rice

Ingredients you will need and substitutes

  • Chicken breasts: get boneless skinless chicken breasts. if you prefer to use chicken thighs you can.
  • Seasnonings: garlic salt, lemon-pepper
  • Flour: use any flour of choice.
  • Oil: we used olive oil, you can use avocado oil or any other oil of choice.
  • Garlic cloves: use fresh garlic if possible.
  • Lemon: you will need the juice and zest
  • Stock: we used chicken stock, you can also use vegetable stock
  • Cauliflower rice: rice your own, or use frozen pre-packed caulifllower rice.
  • Fresh cilantro
ingredients to make the lemon garlic chicken breast over cauliflower rice

How to make this lemon garlic pan-fried chicken breast

Season the chicken with lemon-pepper seasoning and garlic salt, then lightly coat in flour.

Heat half of the oil in a large skillet over medium heat. Fry the chicken breast in two batches until golden brown on both sides, and cooked through. (about 3-4 minutes on each side). Set aside on a clean chopping board, sit for 5 minutes, then slice it.

chicken breast made on a pan

To the same pan add the garlic, lemon juice, zest, and stock. Bring to a boil and allow it to reduce by half, stirring frequently through the bottom of the pan. Add the cauliflower rice and cook, stirring frequently for 5 minutes, or until tender and flavored.

cauliflower rice made in an orange skillet

Return the chicken back to the pan, over the cauliflower rice.

Garnish with cilantro and lemon slices.

top view of sliced lemon garlic chicken breast over cauliflower rice

Recipe notes and tips

  • We recommend you use chicken breast. They are leaner and healthier. But if you must, you can use boneless and skinless chicken thighs.
  • Rice your own cauliflower, or to save on time, use pre-packed frozen cauliflower rice. Thaw ahead before using. 
  • Use fresh lemon if you can. Bottled lemon just doesn’t taste as great.
  • If you don’t have chicken stock, use vegetable stock.
  • Try to use fresh garlic cloves for optimum flavor. If you don’t have any handy, use garlic powder.
  • Store leftovers in a sealed container in the fridge for up to 3 days.
  • You may freeze for up to 2 months
  • Great for meal prepping
top view sliced chicken breast over cauliflower rice in an orange skillet

Frequently asked questions

How long do you pan fry chicken?

Pan-fry the chicken breast for 3-4 minutes on each side until browned or cooked through. Depending on the thickness of the chicken, it may need another 1-2 minutes give or take. The best way to check if the chicken breast is cooked through is to use a food thermometer on the thickest part of the chicken until it reaches an internal temperature of 165F.

Can I use a pan to fry chicken?

Technically, you can use any pan to pan-fry your chicken. For the best-pan-fried chicken, we recommend you use a cast-iron skillet or a heavy-bottomed Dutch oven.

Can you fry chicken in olive oil?

Olive olive is not recommended for deep frying if that’s what you had in mind. Olive oil has a smoke point of 374–405°F (190–207°C). This makes it a safe choice to pan-fry chicken breast to bites using a pan or skillet.

close up sliced chicken breast over cauliflower rice in an orange skillet with cilantro garnishes and lemon slices

Other easy chicken recipes you may like

close up sliced chicken over cauliflower rice

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top view cauliflower rice in a skillet with sliced chicken breast

Pan-fried Lemon Garlic Chicken Breast over Cauliflower Rice

Tender and juicy chicken breast Pan fried to perfection and then served over a lemon garlic cauliflwoer rice.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 287kcal
Author: Rena

Ingredients

  • 1 lb boneless skinless chicken breasts slices on half lengthways
  • 1 tsp lemon-pepper seasoning
  • 1 tsp garlic salt
  • 3 tbsp flour
  • 2 tbsp olive oil divided
  • 3-4 garlic cloves roughly chopped
  • 1 medium lemon juiced
  • 1 tbsp lemon zest
  • 1 cup chicken stock
  • 4 cups cauliflower rice fresh or frozen and thawed
  • 2 tbsp minced cilantro
  • Lemon slices to garnish

Instructions

  • Season the chicken with lemon-pepper seasoning and garlic salt, then lightly coat in flour.
  • Heat half of the oil in a large skillet over medium heat. Fry the chicken breast in two batches until golden brown on both sides, and cooked through. (about 3-4 minutes on each side). Set aside on a clean chopping board, sit for 5 minutes, then slice it.
  • To the same pan add the garlic, lemon juice, zest, and stock. Bring to a boil and allow it to reduce by half, stirring frequently through the bottom of the pan.
  • Add the cauliflower rice and cook, stirring frequently for 5 minutes, or until tender and flavored.
  • Return the chicken back to the pan, over the cauliflower rice.
  • Garnish with cilantro and lemon slices.

Notes

  • We recommend you use chicken breast. They are leaner and healthier. But if you must, you can use boneless and skinless chicken thighs.
  • Rice your own cauliflower, or to save on time, use pre-packed frozen cauliflower. Thaw ahead before using. 
  • Use fresh lemon if you can. Bottled lemon just doesn’t taste as great.
  • If you don’t have chicken stock, use vegetable stock.
  • Try to use fresh garlic cloves for optimum flavor. If you don’t have any handy, use garlic powder.

Nutrition

Calories: 287kcal | Carbohydrates: 18g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 848mg | Potassium: 1026mg | Fiber: 4g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 96mg | Calcium: 58mg | Iron: 2mg
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